Suits: GF, DF, Nightshade free, Vegan.
Ingredients - Lebanese Green Lentils & Rice:
- 1 cup / 200 gm Green Lentils, soaked
- 1 cup / 200 gm Basmati Rice
- 25g / 4 medium cloves Garlic, peeled
and crushed - ½ tsp Black Pepper
- 1.5 tsp salt
- 5 cups / 1200 ml Water
- 2 tbsp / 30 ml olive oil
Ingredients - Caramelised Onion:
- 200g / 2 medium-sized Onions, diced
- 4 tbsp / 60 ml Olive Oil
- 1 tsp Salt
- ½ tsp ground Cumin
- ½ tsp ground Coriander
- ½ tsp ground Nutmeg
- Pinch of Black Pepper
- ¼ cup fresh Parsley, chopped, for garnish
Method:
- Soak lentils in 20-23°c water for 30 minutes before cooking. Drain and rinse
- In a pot, combine rice, lentils, water, crushed garlic, black pepper, salt and olive oil. Simmer gently and stir occasionally for 20 minutes, or until creamy
- Dice the onions, while rice and lentils cook
- In a medium saucepan, warm olive oil over medium heat, then add onions and seasoning. Stir, then fry gently until brown and caramelised, about 15-20 minutes. Stir occasionally to prevent burning
- Serve mujadara in a bowl topped with caramelised onions and garnish with fresh chopped parsley
